Tofu Ragout Provencal Recipe


MethodMain Ingredient


 Tofu10 1⁄2 Ounce
 Garlic3 Clove (15 gm), crushed
 Fresh lemon juice3 Tablespoon
 Fresh rosemary1⁄2 Tablespoon
 Olive oil1⁄2 Cup (8 tbs)
 Eggplants1 Pound
 Tomatoes1 Pound
 Zucchini1⁄2 Pound
 Black olives3 (optional)
 Vegetable broth1⁄2 Cup (8 tbs)
 Oregano1⁄2 Teaspoon
 Thyme1⁄2 Teaspoon
 Basil1⁄2 Teaspoon
 Tarragon1⁄2 Teaspoon
 Marjoram1⁄2 Teaspoon
 Sea salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon


Cut: the tofu into small cubes.
Mix fresh-pressed garlic, lemon juice, rosemary and 2 tbs olive oil.
Marinate tofu in this dressing for 2 hours, stirring occasionally.
Cut the eggplant lengthwise, salt them and let sit for 5 minutes.
Cut the tomatoes and zucchini into chunks.
Dry the eggplant halves, cut into chunks and saute them in the rest of the olive oil.
Remove the eggplant and saute zucchini.
Return eggplant to pan with tomatoes and marinated tofu.
Add the vegetable broth and the spices.
Cover the ragout and cook at moderate heat for approximately 5 minutes or until tofu is hot.